Tatin of shallots and port with creamy goat’s cheese recipe
This tatin of shallots and port with creamy goat’s cheese is a show-stopper, and so simple to make. Perfect as a starter, a main or a light lunch or supper.
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Ingredients
- 250g puff pastry
- 50g butter
- 300g peeled whole round shallots
- Salt
- pepper
- 250ml port
- 10g Dijon mustard
- 10g honey
- 10ml white wine vinegar
- 50ml olive oil or hazelnut oil
- 100g goat’s cheese
- 50g whole blanched toasted hazelnuts or walnuts
- 50g wild rocket
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